Arugula Pine Nut Pesto
Recipe from: Jayme McKillop, Vernon, BC
*Tip* You can use walnuts, sunflower seeds or even hemp seeds for the base of this pesto. Experiment!
2 handfulls of fresh arugula
A few basil leaves
60g of asiago cheese
1 lemon (zested then juiced)
3 cloves of garlic (less is fine if you don’t want it too garlicky)
1.5c toasted pine nuts (To toast, put in a dry frying pan over low heat until you can smell them toasting. They burn easily so toss them intermittently.)
1 tbsp balsamic vinegar
A few stems of fresh chives
1 tbsp of diced red onion
Pinch of salt
Fresh pepper to taste
In a food processor, toss in your garlic cloves, basil leaves and arugula leaves. Run until smooth. Add your toasted pine nuts, red onion, your olive oil and asiago cheese. Run the processor again, drizzle your balsamic vinegar and lemon juice in. Add salt and pepper, then run one last time in the processor until you have a smooth paste. Garnish with fresh chives and lemon zest. Pesto can be served in a variety of ways. Toss with fresh pasta, use as a sandwich spread, toss with roasted veggies or add yogurt and use as a veggie dip… Use your foodie imagination!